Dote on Dad with a backyard brunch

Brunch isn’t just for mom. On Father’s Day, June 21, make eggs, toast and bacon on the grill for a breakfast that’s sure to spoil the man of the house.

Not sure how to make eggs on the grill? It’s easy! Crack an egg into a cut-out hole in toast set on a cedar plank, then sprinkle with a little cheddar and an Applewood rub for smoky grilled flavor.

“To complete the meal on dad’s favorite outdoor tool, cook the bacon in a shallow disposable foil pan next to the eggs,” said Chef Kevan Vetter of the McCormick Kitchens. “Once the bacon is almost done, I love to brush it with a honey-cinnamon mixture, then grill it directly on the grates for a few minutes to add a candied crisp.”

For more grilling recipes and tips visit www.grillmates.com, and check out McCormick Grill Mates on Facebook.

Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.

Remove centers of each slice of bread with 3-inch round cookie cutter. Beat 3 eggs with milk and 2 tablespoons of the Applewood Rub in medium bowl until well blended.

Lightly oil one side of each of planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill.

Microwave honey and cinnamon in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Place bacon directly on grill over low heat. Grill 2 to 3 minutes per side or until crisp.

Herbed Sausage and Bell Pepper Hash

Makes 8 servings

Prep time: 5 minutes

Cook time: 20 minutes

1 pound bulk pork sausage

3 tablespoons oil

1 large red bell pepper, chopped

1 package (2 pounds) frozen Southern-style hash browns, thawed

3 tablespoons McCormick Perfect Pinch Sweet Onion & Herb Seasoning

Cook and stir sausage in cast-iron skillet on grill over medium-high heat 5 minutes or until no longer pink. Remove sausage with slotted spoon. Add oil to drippings in skillet on medium heat. Add bell pepper; grill and stir 3 minutes or until tender-crisp.

Stir in hash browns and Seasoning; grill and stir 8 minutes or until potatoes are lightly browned. Return sausage to skillet; grill and stir 2 minutes longer or until heated through.

Cinnamon Sugar Grilled Donuts

Makes 8 servings

Prep time: 10 minutes

Cook time: 12 minutes

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1/4 cup (1/2stick) butter, melted

2 tablespoons packed brown sugar

1 can (16 ounces) refrigerated buttermilk biscuits (8 biscuits)

Mix granulated sugar and cinnamon in medium bowl. Mix butter and brown sugar in small bowl. Set aside. Cut out center of biscuits with small round cookie cutter. (Or use the cap of the cinnamon bottle to cut out the donut hole. Just be sure to flour the cap to prevent the dough from sticking.)

Grill donuts and donut holes over medium-low heat 4 to 6 minutes per side. Brush with butter mixture just before removing from grill. Toss immediately in cinnamon sugar. Serve with fresh fruit and whipped cream, if desired.

Meanwhile, cut bacon slices in half to make 16 pieces. Place 2 layers of paper towels on microwaveable plate. Place 8 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on high 2 to 4 minutes or until bacon is partially cooked. Repeat with remaining bacon. Set aside.

Peel pineapple then halve lengthwise. Cut off core from each half. Slice pineapple crosswise so pieces are same thickness as shrimp. Wrap 1 piece bacon around each pineapple slice.